Traditional Moroccan couscous with chickpeas, zucchini, bell peppers, and raisins is seasoned with orange, mint, and an array of toasted spices.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
246 Calories
Recipe Instructions
Step 1
Place a large, heavy bottomed pot over medium heat. Stir in cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Stir in raisins, salt, zest, and chickpeas.
Step 2
Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
Ingredients
1 tablespoon olive oil
1 teaspoon kosher salt
3 tablespoons chopped fresh mint
1 red onion, cut in half and thinly sliced
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
0.5 cup orange juice
0.25 teaspoon ground coriander
0.5 teaspoon ground ginger
0.25 teaspoon ground cloves
0.5 teaspoon ground cardamom
1.5 cups chicken broth
0.25 teaspoon ground allspice
0.125 teaspoon ground cayenne pepper
0.5 cup golden raisins
1.5 cups couscous
1.25 teaspoons ground cumin
1 red, green, or yellow bell pepper, cut into 1" pieces
